Scallion Pancakes are an irresistible Chinese classic that make any meal feel special with their flaky, crispy layers and savory, aromatic scallions woven throughout. Whether you’re serving them as an appetizer, a snack, or the star of a dim sum spread, these pancakes always disappear fast. Homemade Scallion Pancakes beat anything from a restaurant, each bite delivering a fresh green onion punch and that satisfying, golden crunch that leaves everyone reaching for more.
Ingredients You’ll Need
One of the joys of Scallion Pancakes is how they transform a handful of pantry staples into something really memorable. Each ingredient here has a humble role, yet together, they create those signature chewy layers, crisp edges, and fragrant flavors you know and crave.
- All-purpose flour: The foundation for a chewy, tender dough that holds up to layering and pan-frying.
- Boiling water: Helps partially cook the dough, making it softer to roll and yielding the classic crisp-tender bite.
- Cold water: Keeps the dough hydrated and elastic without becoming sticky.
- Salt: Essential for flavor, ensuring every bite of pancake is perfectly seasoned.
- Sesame oil: Adds incredible nutty aroma and helps define those flaky layers as you roll up the dough.
- Scallions: The stars of the show! Finely chopped for maximum green onion flavor in each and every bite.
- Vegetable oil (for frying): Creates that gorgeous golden-brown crust and moves things along in the skillet.
How to Make Scallion Pancakes
Step 1: Make the Dough
Start by mixing your flour and salt together in a large bowl. Slowly stream in the boiling water, stirring with chopsticks or a sturdy wooden spoon. This first step helps the flour gelatinize and take on just the right texture—don’t rush it! Once a shaggy dough forms, add the cold water and use your hands to knead until everything comes together in a ball.
Step 2: Knead and Rest
Transfer your dough to a lightly floured surface and knead for about 5 minutes. You’ll feel it transform—smooth, elastic, and just a little tacky is the goal. Cover the dough with a damp towel and let it rest for 30 minutes. This rest is your secret weapon for easy rolling and pillowy layers.
Step 3: Roll and Fill
Cut your dough into four even pieces. Working with one piece at a time (keep the rest covered), roll it out into a thin circle. Brush lightly with sesame oil to infuse nutty flavor, then shower with chopped scallions—don’t be shy! For an added kick, toss on a pinch of five-spice or chili flakes right now.
Step 4: Shape the Pancake
Starting at one edge, roll up your dough circle into a loose log, packing those scallions inside. Coil this log into a spiral, tuck the end underneath, and gently flatten. Roll it out again into a thin pancake—this double rolling gives you that irresistible flakiness.
Step 5: Pan-fry to Crispy Perfection
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Slide in your first pancake and let it sizzle, undisturbed, for 2 to 3 minutes a side until richly golden and crisp. Add more oil as needed for the next pancakes. Once done, cut into wedges and serve hot, perhaps with a bit of soy sauce for dipping.
How to Serve Scallion Pancakes
Garnishes
For the finishing touch, scatter a few extra sliced scallions over the top and maybe a sprinkle of toasted sesame seeds. A drizzle of chili oil or a swirl of soy sauce can make each bite pop, bringing even more character to your pancakes.
Side Dishes
Pair your Scallion Pancakes with light Asian soups, pickled vegetables, or a simple salad tossed in a sesame vinaigrette. They’re also wonderful alongside dumplings, stir-fried greens, or a cooling cucumber salad when you want a little homemade feast with lots of contrasting textures.
Creative Ways to Present
Cut each pancake into wedges and stack them high on a platter for sharing. For parties, slice them into bite-sized pieces with toothpicks, or create a fun “DIY pancake wrap” bar with fillings like spicy shredded tofu, julienned carrots, and hoisin sauce. Scallion Pancakes love a little creativity!
Make Ahead and Storage
Storing Leftovers
Any leftover pancakes should be cooled completely, then stored in an airtight container for up to two days in the fridge. They will lose some crispness, but a quick reheat will bring them back to life!
Freezing
For maximum convenience, freeze your Scallion Pancakes uncooked. Layer parchment between them so they don’t stick, then store in a zip-top bag. When a craving strikes, just cook straight from frozen—no need to thaw.
Reheating
Let chilled pancakes hit a hot, dry skillet for a couple minutes per side until they’re warm and crispy again. In a pinch, you can use the oven or a toaster oven, but nothing beats the fresh-off-the-pan sizzle for reviving that golden crunch.
FAQs
Can I use whole wheat flour instead of all-purpose?
You can swap in up to half whole wheat flour for a nuttier flavor and a bit more fiber, though the pancakes may be slightly less tender. For the classic texture, all-purpose flour is ideal.
How thin should I roll out the pancakes?
Aim for pancakes about 1/8 inch thick—thin enough for crispy-edged layers but not so thin that they tear when shaping. It’s okay if the edges aren’t perfect; the wonkiness adds to their homemade charm!
Do I have to use sesame oil inside?
Sesame oil is traditional and brings that toasty aroma everyone loves, but if you’re not a fan or don’t have any, a neutral oil will work. Expect a milder flavor but still delicious Scallion Pancakes.
Can Scallion Pancakes be made gluten-free?
You can try using a gluten-free all-purpose blend, though results may vary. Gluten is key to the classic chewy texture; a blend with xanthan gum will yield the best alternative.
What dips go best with these pancakes?
Soy sauce is the classic choice, but I love to switch things up with black vinegar, chili crisp, or a quick dip made from soy sauce, rice vinegar, a dash of sugar, and grated ginger for an extra zing.
Final Thoughts
If you’ve never made Scallion Pancakes from scratch, there’s no better time to start. It’s a simple, satisfying ritual—rolling, filling, and crisping up something truly irresistible. Surprise yourself and your lucky eaters with just how unforgettable these homemade pancakes can be!
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Scallion Pancakes Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 pancakes
- Category: Appetizer, Side Dish
- Method: Pan-Frying
- Cuisine: Chinese
- Diet: Vegetarian
Description
Learn how to make delicious Scallion Pancakes at home with this easy recipe. These crispy Chinese flatbreads are packed with savory scallions and perfect for an appetizer or side dish.
Ingredients
Dough:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
Additional:
- 1/4 cup sesame oil
- 1 cup scallions, finely chopped
- 1/4 cup vegetable oil for frying
Instructions
- Mix the Dough: In a large bowl, combine flour and salt. Slowly add boiling water while stirring until a dough forms. Knead with cold water until smooth. Rest for 30 minutes.
- Prepare Pancakes: Divide dough, roll out, brush with sesame oil, sprinkle scallions, roll into logs, coil into spirals, flatten, and roll out into pancakes.
- Cook Pancakes: Heat vegetable oil in a skillet. Cook pancakes until golden brown and crispy on both sides.
- Serve: Cut into wedges and serve warm with soy sauce.
Notes
- Enhance flavor with five-spice powder or chili flakes.
- Pancakes can be frozen uncooked for later use.
Nutrition
- Serving Size: 1/4 pancake
- Calories: 210
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
